Sterling Silver

All Things Gorgeous Sterling

Dessert Spoon

How to Make Scrumptitious Vintage Desserts - Rhubarb Butter Crunch and Pineapple Orange Squares

I am determined not to let old recipes die by the wayside.  Some of the very best foods are the ones that were made by our mothers and grandmothers.  Too many cooks today think they don't have time but these recipes.  Rhubarb Butter Crunch and Pineapple Orange Squares are recipes that are easy and uncomplicated.  Give them a try for some sweet memories.  The Rhubarb recipe goes together quickly and bakes in a little over a half hour.  Being from Southern Indiana where we raised lots of rhubarb in our gardens, this recipe brings back so many memories of my parents and grandparents and of the beautiful rhubarb that grew in our garden.  My mother would freeze some for special treats in the winter months and we kids always looked forward to her getting out a bag and surprising us with a rhubarb dessert.  The Pineapple Orange Squares make a special frozen dessert.  It is perfect for hot summer days and you can make it ahead since it has to freeze for 10 hours.

RHUBARB BUTTER CRUNCH

3 cups fresh finely chopped rhubarb
1 cup sugar
3 tbsp flour

TOPPING:

1 cup brown sugar
1 cup quick raw rolled oats
1 1/2 cups flour
1/4 cup butter

Preheat oven to 375 degrees.

Mix rhubarb, sugar, and flour; mix well and place in a greased baking dish.

Combine all the topping ingredients together and sprinkle over the rhubarb mixture. Bake for 35 to 40 minutes. Best when served warm with whipped cream.

PINEAPPLE ORANGE SQUARES

3/4 cup all-purpose flour
1/2 cup coconut
1/3 cup butter, melted
2 tbsp brown sugar
1-quart vanilla ice cream
8-oz cream cheese, softened
1/3 cup frozen orange juice concentrate, thawed
1 can (8 1/4-oz) crushed pineapple, drained
Pineapple slices, optional

Preheat oven to 325 degrees.

In a medium bowl, stir together the flour, coconut, butter and brown sugar. Spread the mixture evenly in an 8 x 8-inch square baking pan or dish. Press onto the bottom of the pan to form a firm, even crust. Bake at 325 degrees for about 20 minutes or until golden. Cool.

While crust bakes, stir ice cream to soften. Beat cream cheese and orange juice concentrate until fluffy. Add ice cream by spoonfuls, beating until smooth after each addition. Stir in the crushed pineapple. Spoon mixture into the prepared crust. Freeze for 8 hours or overnight. Let stand 10 minutes before serving. Garnish with pineapple slices, if desired.

Yields 9 squares

Enjoy!

About the Author

For more recipes from my large collection of old fashion recipes visit my blog at http://grandmasvintagerecipes.blogspot.com  For diabetic recipes and info visit http://diabeticenjoyingfood.blogspot.com

 

How do you use jelly belly tutti fruity dessert syrup?

Does anyone else have this syrup and what do you use it on or with??

I've had it sitting in the fridge Im bamboozelled as to what to use it on or with. I have been drinking it from the spoon.

Does anyone else have this and how do you used it??

Pour it on plain ice cream

You Chose Me - Hannah Rosa (Original)

Tags: baking, chocolate, dessert, dessert spoon conversion, dessert spoon measurement, dessert spoon placement, dessert spoons, dessert spoons and forks, recipe, recipes

This entry was posted on Monday, December 28th, 2009 at 5:30 am and is filed under sterling silver. You can follow any responses to this entry through the RSS 2.0 feed. Both comments and pings are currently closed.